Creamy Baked Ricotta Chicken (Printable)

Tender chicken breasts topped with a creamy ricotta, parmesan, and herb mixture, baked until golden and bubbly.

# What You’ll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts
02 - Salt and pepper, to taste

→ Ricotta Mixture

03 - 1 cup (8 oz) whole milk ricotta cheese
04 - 1/3 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese
06 - 2 cloves garlic, finely minced
07 - 2 tablespoons chopped fresh parsley, plus extra for garnish
08 - 1 tablespoon chopped fresh basil or 1 teaspoon dried
09 - 1/2 teaspoon onion powder
10 - Zest of 1 lemon
11 - 1/2 teaspoon chili flakes

→ Finishing

12 - 2 tablespoons olive oil

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish with olive oil or cooking spray.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Arrange in a single layer in the prepared baking dish. Drizzle with 1 tablespoon olive oil.
03 - In a medium bowl, combine ricotta, Parmesan, mozzarella, minced garlic, parsley, basil, onion powder, lemon zest, and chili flakes. Add a pinch of salt and pepper. Mix thoroughly until all ingredients are evenly distributed.
04 - Spread the ricotta mixture generously over each chicken breast, using the back of a spoon to create an even layer covering the entire surface.
05 - Drizzle the remaining 1 tablespoon olive oil over the ricotta-topped chicken breasts.
06 - Bake uncovered for 25 to 30 minutes, until chicken reaches an internal temperature of 165°F and the topping is golden brown and bubbly.
07 - Remove from oven and let rest for 5 minutes to allow juices to redistribute. Garnish with additional fresh parsley and serve immediately.

# Expert Tips:

01 -
  • The ricotta topping stays incredibly moist and creamy, creating this luxurious texture that makes every bite feel like something you'd order at a nice Italian restaurant
  • Everything happens in one pan, and the whole dish comes together in under 45 minutes with practically zero active cooking time
02 -
  • If your chicken breasts are super thick, pound them to even thickness or they'll dry out on the edges before the center cooks through
  • The topping might look pale even when the chicken is done, so trust your meat thermometer rather than your eyes
03 -
  • Room temperature ricotta mixes more smoothly and creates a creamier texture, so take it out of the fridge while you prep everything else
  • If the topping starts browning too quickly, tent it loosely with foil for the last 10 minutes of baking

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